Guga Foods

I dry age picanha steak for 100 days and experiment with black garlic.

I buy meats from the dollar store and prepare them with sous vide cooker and butter.

I experiment with sous vide bacon. I try to turn an eye of round into a beef Wellington that will give Chef Gordon Ramsay a run for his money.

Will sous vide make this amazing sandwich even better?

How much do you know about your meat? I cook a mystery meat that might be the most difficult thing I've ever cooked.

I prepare both a mystery meat and chicken tikka masala.

Using chips as crust, I prepare fried chicken. Little Guga makes a pot de crème for Mother's Day.

Will combining Wagyu steak, butter and coffee be a recipe for disaster? I test out four compound butters to see which one is best.

I make an easy pork belly sous vide. I also show you my take on the 1980s' surf 'n' turf.